Copycat Red Lobster Crab Cakes

1 lb lump crab meat (make certain you check for shells before preparing)
½ teaspoon minced garlic
1 tablespoon minced onions
1 tablespoon diced celery
2 tablespoons mayonnaise
1 egg
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
¼ cup bread crumbs
Salt and Pepper to taste
Olive Oil for sautéing

To start, in a bowl combine all ingredients except for the crab and the bread crumbs. Mix the ingredients together and soon after carefully mix in the crab meat. Spread out the bread crumbs on the counter. Role crab mixture

into a ball about 2 inches or so in diameter. Put the ball in the bread crumbs flattening it out into a patty about 1 inch thick by 3 inches in diameter. Refrigerate the crab cakes until you are ready to cook them.
To cook, in a skillet, heat about 2 tbsp of olive oil, brown the crab cake on each side for about 2-3 minutes, soon after reduce heat to low and cook for an additional 8 minutes.